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Flavour Profiling of Premium Teas using HiSorb Sorptive Extraction and TD–GC–MS

This study compares the flavour profiles of three premium teas, obtained by high-capacity sorptive extraction using PDMS probes, with analysis by thermal desorption–gas chromatography–mass spectrometry (TD–GC–MS). The ability of the system to sample analytes from a range of chemical classes and volatilities is demonstrated.

 

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